Sauerkraut

Cut up cabbage. Add a little green apple and some carraway seeds.  Mix in 1 t of good salt / pound of cabbage.

Place in crock. Smash the cabbage down and then put a leaf on top, before the weight. Press it hard. Check in 12-24 hours to see if water is covering the weights. If not, add a 2.5% brine solution (1T salt to 3 c water) to cover it up.

10-14 days later, take out and put in jars, cover with brine. Add more 2.5% brine if needed to the individual cans. 14 days later, eat it up!

Fermented Hot Sauce

Peppers (any)
Garlic (as much as you like)
A little bit of onion, if you want.

Place in covered crock (or other means) with 3.6% salt brine (2T salt/Quart Water). 7-10 days. Remove. Separate the peppers and the brine.

Blend the peppers. Add some brine back in until it is the right consistency. Add a little vinegar if you like, too.

Store in the fridge. Eat. Delicious.